Sunday, August 15, 2010

Spring Pea Soup

Cook the onion until translucent in a bit of oil. Add about 3 cups of stock. Bring to a boil. Add peas, cook until tender (less than 2 minutes!). Puree with some mint and pass through a sieve. Cool. Add yoghurt, a bit of lemon juice, more mint and salt. Serve cold.

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This blog started out as a diary of what we ate at home on a daily basis. I cook everything from scratch, so it was nice to have a journal, a collection of all our recipes. In November 2010 opened Edgar, our tiny café.